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A vast variety of nuts bring richness and texture to fritters, noodles, smoothies, breads, and some of our favorite desserts.
For the best of salty and sweet, kanafeh combines buttery phyllo and gooey cheese in a floral syrup-soaked pastry.
A savory-and-sour peanut sauce that works equally well with satay or spring rolls.
Savory, sweet, and juicy chicken, perfect for dipping.
A quick and easy frosting for your favorite cookies and cakes.
Who needs store-bought when you can make something even better from scratch?
A hearty pineapple-banana cake, baked in a cast iron skillet and topped with cream cheese frosting.
Move over banana bread—we have a new way to use up those black bananas...
These crisp peanut butter cookies have layers of flavor and plenty of texture thanks to chunky peanut butter and whole roasted peanuts.
Big, juicy strawberries and crunchy almonds are wonderful partners for baked oats.
Crisp lettuce leaves filled with diverse flavors and textures, from crunchy jicama to toasty pine nuts.
Slow roasted until dense and meaty, these amazing mushrooms are then sliced thin for an elegant starter.
Quick food hack: toast your nuts in the microwave for faster, more consistent, better results.
Skins versus shirts!
You think you know boiled peanuts? Think again
A simple bowl of peanut stew salvages a root-seeking trip gone awry.
What do boiled peanuts have to do with civil rights laws? @mossr sets the record straight